Soft Chewy Chocolate Chip Cookies
If you’re looking for soft and chewy chocolate chip cookies with gooey centers, crisp edges, and plenty of melted chocolate in every bite, this is the recipe to make. These cookies stay thick without being cakey, spread just enough in the oven, and have that bakery-style texture everyone loves.
After years of testing chocolate chip cookies with different amounts of butter, sugar, flour, and chilling times, this version has become my family’s favorite. The centers stay soft for days, the edges are lightly crisp, and every cookie is packed with pools of melted chocolate.
Chocolate chip cookies are probably the recipe I’ve tested more than any other on my blog. Every time I thought I had the perfect cookie, I’d find one thing I wanted to improve—slightly thicker centers, more chew, better flavor, or more melted chocolate.
This version finally checks all the boxes for me. The cookies stay soft for days, the chocolate stays gooey, and the dough is simple enough to make whenever a cookie craving strikes. It’s become the recipe my family requests most often, and honestly, that’s the best review any cookie can get.
Why You’ll Love These Cookies
- Thick, soft centers with chewy edges.
- Loaded with chocolate chips in every bite.
- Easy dough made with simple pantry ingredients.
- Better texture after chilling.
- Freezer-friendly and great for make-ahead baking.
- Bakery-style cookies with classic chocolate chip flavor.
Ingredients and Substitutes
- Unsalted butter – Melted butter creates a chewy texture. Salted butter can be used by reducing the added salt.
- Light brown sugar – Adds moisture and chewiness. Dark brown sugar can be used for a deeper flavor.
- Granulated sugar – Helps create crisp edges and encourages spreading.
- Egg and egg yolk – Provide structure while keeping the cookies rich and soft.
- Vanilla extract – Adds warmth and enhances the chocolate flavor.
- All-purpose flour – Gives the cookies structure without making them heavy.
- Baking soda – Helps the cookies rise and spread properly.
- Salt – Balances the sweetness.
- Chocolate chips or chopped chocolate – Use semisweet, dark chocolate, or a combination.
- Flaky sea salt – Optional but highly recommended for finishing.
Step-by-step: Chocolate chip cookie recipe
Make the cookie dough
- Melt the butter and allow it to cool until warm but not hot.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla extract. Mix until fully combined.
Add the dry ingredients
- Add the flour, baking soda, and salt.
- Stir until no dry flour remains.
- Fold in the chocolate chips or chopped chocolate.
Shape the cookies
- Scoop the dough into 2-tablespoon portions.
- Roll gently into balls if desired.
- Place on a parchment-lined baking sheet, leaving space between each cookie.
Bake
- Preheat the oven to 175°C (350°F).
- Bake for 10 to 12 minutes until the edges are lightly golden but the centers still look slightly underbaked.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
Finish
- Sprinkle with flaky sea salt while warm.
- Transfer to a wire rack to cool completely.
Storage and Freezing
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months.
Cookie dough balls can also be frozen and baked directly from frozen. Add 1 to 2 extra minutes to the baking time.
Soft Chewy Chocolate Chip Cookies
Gooey centers, crispy edges, pools of molten chocolate… these cookies are everything a chocolate chip cookie should be—and then some. Whether you’re a first-time baker or a seasoned dough whisperer, this recipe is the one to bookmark, print, and pass down like family treasure.
Video
Ingredients
- 170 g (¾ cup) Unsalted butter melted and cooled
- 160 g (¾ cup) Light brown sugar
- 100 g (½ cup) Granulated sugar
- 1 large Whole Egg
- 1 large Egg yolk
- 2 tsp Vanilla extract
- 320 g (2⅔ cups) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- 210 g (1¼ cups) Semisweet chocolate chips
- Flaky sea salt optional
Method
- Melt Butter – Melt the butter in a microwave-safe bowl or small saucepan. Set aside to cool for 5 to 10 minutes until warm but not hot.170 g Unsalted butter
- Wet ingredients – In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and glossy, about 1 minute. Add the egg, egg yolk, and vanilla extract. Whisk until well combined and slightly lighter in color.160 g Light brown sugar, 100 g Granulated sugar, 1 large Whole Egg, 1 large Egg yolk, 2 tsp Vanilla extract
- Mix the dry ingredients – Add the flour, baking soda, and salt directly to the bowl. Using a spatula or wooden spoon, mix until almost combined with just a few streaks of flour remaining. Fold in the chocolate chips and continue mixing just until no dry flour remains. Do not overmix the dough.320 g All-purpose flour, 1 tsp Baking soda, ½ tsp Salt, 210 g Semisweet chocolate chips
- Chill the dough – Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Chilling helps develop flavor and prevents excessive spreading.
- Oven and Pan – When ready to bake, preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Shape the cookies – Scoop the dough into 2-tablespoon portions (about 45 to 50 grams each). Roll gently into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Press a few extra chocolate chips onto the tops for a bakery-style appearance.
- Bake the cookies – Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. For extra thick cookies, remove the tray halfway through baking and gently tap it on the oven rack once to deflate the centers slightly.
- Cool and serve – Remove the cookies from the oven and immediately add a few extra chocolate chips on top if desired. Sprinkle with flaky sea salt while still warm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.Flaky sea salt
- Storage – Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked cookie dough balls for up to 3 months.
Notes
- Melt the butter and allow it to cool slightly before mixing with the sugars. Hot butter can cause the dough to become greasy.
- Use light brown sugar for the best balance of sweetness and chewiness.
- Measure the flour by weight whenever possible. Too much flour can make the cookies dry and dense.
- Chilling the dough for at least 1 hour helps create thicker cookies with a chewier texture.
- For extra bakery-style cookies, press a few additional chocolate chips on top of each dough ball before baking.
- Bake one tray at a time for the most even results.
- Remove the cookies when the centers still look slightly underbaked. They will continue to cook as they cool on the baking sheet.
- A sprinkle of flaky sea salt enhances the chocolate flavor and balances the sweetness.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use melted butter that has cooled slightly.
- Measure flour carefully using a kitchen scale.
- Do not overmix once the flour is added.
- Bake until the centers still look slightly soft.
- Add a few extra chocolate chips on top before baking for bakery-style cookies.
- Let the cookies cool on the pan for at least 5 minutes.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Cookies spread too much | Butter too warm | Cool butter before mixing |
| Cookies too thick | Too much flour | Weigh flour accurately |
| Dry cookies | Overbaked | Remove when centers still look soft |
| Pale cookies | Oven not hot enough | Verify oven temperature |
| Tough cookies | Overmixed dough | Mix only until combined |
more chocolate chip cookies
Frequently asked questions
Store your cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. Yes! Chill the dough for up to 72 hours, or freeze it in scooped balls for up to 2 months. Bake from frozen—just add 1–2 extra minutes.
Too much flour or overbaking are the most common causes.
Yes. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Absolutely. Either works well.
The extra yolk adds richness and helps create a softer, chewier texture.
Yes. Use a 3-tablespoon scoop and add 1 to 2 minutes to the baking time.
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Wow, these were so soft and chewy. The perfect amount of sweetness, too!
Thank you, Julia. So happy you enjoyed these
The combination of two types of sugar always makes the best cookies imo. Can’t wait to try these over the weekend, they look so good!
Yum! My wife loves Chocolate Chip Cookies so much! She will surely love this recipe of yours.
Thank you ,
Ooh I love a good chocolate chip cookie recipe and yours look like they came from a bakery! I can’t believe you don’t need a mixer for these. They were so easy to make and so delicious to eat.
These cookies are perfect! I love that the dough only took 10 minutes to prep. They turned out so chewy and were so easy to make.
Thank you, Amanda. So happy to you enjoyed these cookies
These cookies were so easy to make and tasted amazing!
Thank you Michelle
Chocolate chip cookies are such a classic, and yours look just perfect! Love all the tips.
Thanks, Caroline.
Am a big fan of chewy cookies and I absolutely love this! Thanks for sharing such detailed instructions and it makes baking easier for a novice like me. This is my new go to recipe!!
You are very welcome Nisha. Happy you enjoyed it
These are one of the best cookies we’ve tried! So simple to make and the cookie cooks up perfectly! Delish!
Thank you, Suzy, I am so happy you enjoyed these
When you freeze the dough, how do you then bake them? Thaw fully then roll into balls and re-chill?
No, you can bake cookies from frozen. They do take two to three minutes more baking time